Peppermint Cheesecake
A delightful dessert combining creamy cheesecake with refreshing peppermint, perfect for holiday gatherings and special occasions.
Ingredients
For the crust
- 28 cookies 28 regular Oreo Cookies
- 4 tablespoons Unsalted Butter (Melted)
- 1 pinch Salt
For the cheesecake filling
- 2 pounds cream cheese (softened) Four 8 ounce packages
- 8 ounces sour cream
- 1.5 cups Granulated Sugar
- 5 large eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- 3/4 cup Crushed Peppermint Candies
- 3/4 cup Chopped White Chocolate
Instructions
Preparation of the crust
- Preheat your oven to 325°F (160°C).
- Crush the Oreo Cookies in a food processor until fine.
- In a bowl, combine the crushed cookies, melted butter, and a pinch of salt.
- Press the mixture into the bottom of a 9-inch springform pan to create an even crust.
- Bake the crust for about 10 minutes. Remove it from the oven and let it cool.
Preparation of the cheesecake filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sour cream, granulated sugar, vanilla extract, and peppermint extract to the cream cheese. Mix until well combined.
- Add the eggs one at a time, mixing each in thoroughly before adding the next.
- Stir in the crushed peppermint candies and chopped white chocolate.
- Pour the cheesecake filling over the cooled crust.
- Bake for about 1 hour or until the center is set. The edges may be slightly puffed while the center will still jiggle a bit.
- Turn off the oven and leave the cheesecake inside for about 1 hour to cool slowly.
- Refrigerate for at least 4 hours or overnight to set completely.
Notes
Serve chilled; garnish slices with extra crushed peppermint candies or whipped cream. Store in the refrigerator for 5-7 days.